Senate Bean Soup. This was not intended to be a food blog, but we do eat.

Ham is on sale at our local grocery store – $1.59 a pound for half a ham, butt portion, bone in.

Sold, thank you Dillons.

I cooked the ham on Saturday night for Andy’s early birthday dinner.  It was good. I sliced about 5 pounds of ham and vacuum packed it and froze it so Andy will have plenty of ham in the next few weeks.

What to do with the bone?  Make yummy Senate Bean Soup.  I don’t know if this is really a recipe from the US Senate, but it is in a cookbook that my school published in about 1962 to raise money.

I still have the cookbook and use it for very old favorites.

  1. 2 cups of dried White Beans (Great Northern)
  2. 1 hambone with some ham left on it. (Lots of ham left on mine)
  3. 1/2 cup cooked mashed potatoes. (I use instant, it works)
  4. 3 finely chopped onions
  5. 4 or 5 celery ribs with leafs
  6. 1 clove of minced garlic – I use more – I always add more garlic than called for
  7. 1/4 cup chopped parsley.

Soak hambone and beans overnight in water – about three quarts. (And for those of you in Rio Linda, in the refrigerator).

After soaking, simmer for at least 2 hours.  After an hour or so, add the 1/2 cup of mashed potatoes and stir well.  Then add the remaining ingredients.
Simmer, simmer, and simmer some more – an hour or two.  Very low heat, this is a simmer.

Remove the hambone and cut remaining ham off the bone and put it back in the soup.

This soup is really thick,  and very filling, it is a meal in itself.  It will serve from 6 to 8 people.

Thanks to the late Mrs. Bert H. Horning for this recipe.  Her daughter, Mimi, was one of my best friends in grade school and Jr. High.  I have no idea whatever happened to Mimi, but she was a very sweet girl.